Journal of the science of food and agriculture · 2026
Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected by different drying methods.
СтатьяОценочное исследованиеСравнительное исследованиеНазвание и аннотация: Перевод в очереди
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Zhang Zhuo, Zhao Ya, Molaveisi Mohammad, Shi Qilong
Аннотация
BACKGROUND: In recent years, there has been an increasing demand for high-quality dried aquatic products that possess similar organoleptic and nutritional qualities to their fresh counterparts. The present study investigated the effects of hot air drying (HAD), heat pump drying (HPD), vacuum freeze drying (VFD) and microwave vacuum drying (MVD) on drying efficiency, physicochemical and microstructural properties, and volatile compounds of Macrobrachium rosenbergii meat.
RESULTS: MVD achieved the highest drying efficiency, whereas VFD resulted in the highest levels of crude protein and astaxanthin contents. VFD also produced higher lightness but lower hardness compared to the other methods. Low-field nuclear magnetic resonance analysis revealed a leftward shift in the transverse relaxation time values of both free and immobilized water as the drying process continued. Scanning electron microscope analysis revealed dense structures with noticeable muscle fiber contractions for HAD and HPD samples, whereas numerous small voids generated for the VFD sample, but larger pores formed for the MVD sample. Fourier transform infrared spectroscopy indicated that VFD better maintained protein structural intergiry. Gas chromatography-mass spectrometry analysis revealed significant differences in volatile compounds, with the key flavors such as 1-octen-3-ol, decyl aldehyde and 1-nonanal present in all samples. Pyrazine compounds contributed roasted and nutty aromas to the HAD, HPD and MVD samples.
CONCLUSION: Overall, MVD is a promising method for dehydration of M. rosenbergii meat. © 2026 Society of Chemical Industry.
RESULTS: MVD achieved the highest drying efficiency, whereas VFD resulted in the highest levels of crude protein and astaxanthin contents. VFD also produced higher lightness but lower hardness compared to the other methods. Low-field nuclear magnetic resonance analysis revealed a leftward shift in the transverse relaxation time values of both free and immobilized water as the drying process continued. Scanning electron microscope analysis revealed dense structures with noticeable muscle fiber contractions for HAD and HPD samples, whereas numerous small voids generated for the VFD sample, but larger pores formed for the MVD sample. Fourier transform infrared spectroscopy indicated that VFD better maintained protein structural intergiry. Gas chromatography-mass spectrometry analysis revealed significant differences in volatile compounds, with the key flavors such as 1-octen-3-ol, decyl aldehyde and 1-nonanal present in all samples. Pyrazine compounds contributed roasted and nutty aromas to the HAD, HPD and MVD samples.
CONCLUSION: Overall, MVD is a promising method for dehydration of M. rosenbergii meat. © 2026 Society of Chemical Industry.